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    <title>清炖蟹粉狮子头 - 苏菜经典</title>
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                    <h1 class="text-4xl font-bold mb-2">清炖蟹粉狮子头</h1>
                    <p class="text-xl opacity-90">Stewed Crab Meat Lion's Head</p>
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                        <span class="flavor-tag">鲜嫩</span>
                        <span class="flavor-tag">醇厚</span>
                        <span class="flavor-tag">鲜美</span>
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                        <span class="delicate-tag"><i class="fas fa-fire-alt mr-1"></i>火候精湛</span>
                        <span class="delicate-tag"><i class="fas fa-crown mr-1"></i>淮扬名菜</span>
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                        <span>难度: 中等</span>
                        <span class="mx-2">•</span>
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                        <span>时间: 3小时</span>
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                        清炖蟹粉狮子头是江苏扬州地区经典传统名菜，属于淮扬菜系。口感松软，肥而不腻，营养丰富。红烧，清蒸，脍炙人口。
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                    <p class="text-gray-700 dark:text-gray-300">
                        "狮子头"千百年来盛誉不衰，成功之举在于保持基本格调传统烹调方法，而在适应季节变化，不同消费，尊重信仰方面，随候用料因物而异，富于变化，成为系列佳肴。
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                        清炖蟹粉狮子头极其考验火候控制能力。肉丸要做得松软，入口即化，需要长时间的文火慢炖。
                        正宗的狮子头应该是"形散神不散"，看似松散，但用勺子舀起来却能保持完整，体现了淮扬菜对火候的精湛掌控。
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                        狮子头最早出现在南北朝时期，唐代郇国公韦陟的家厨创制了"葵花斩肉"，后因形似狮子头，被改称为"狮子头"。
                        宋代诗人杨万里诗云："却将一脔配两螯，世间真有扬州鹤"，将吃螃蟹斩肉比喻成"骑鹤下扬州"的快活神仙。
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                        1949年开国大典的国宴中，清炖蟹粉狮子头作为主菜之一，深受中外宾客好评，从此成为国宴经典菜品。
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                    <div class="step-card">
                        <h3 class="text-lg font-semibold mb-2 dark:text-white">
                            <span class="step-number">1</span>准备肉馅
                        </h3>
                        <p class="text-gray-700 dark:text-gray-300">
                            将猪肉肥瘦分开，肥肉切成小丁，瘦肉剁成肉泥，肥瘦比例以3:7为佳。加入葱姜末、料酒、盐、少量淀粉，顺一个方向搅拌上劲。
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                        <h3 class="text-lg font-semibold mb-2 dark:text-white">
                            <span class="step-number">2</span>处理蟹肉
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                            将蟹蒸熟，取出蟹肉和蟹黄，保留蟹壳。将蟹肉与肉馅混合均匀，蟹黄留作最后点缀。
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                            <span class="step-number">3</span>成型
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                            取适量肉馅在手中来回摔打，使其紧实，做成大肉丸。注意不要用力揉搓，保持松软口感。
                        </p>
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                        <h3 class="text-lg font-semibold mb-2 dark:text-white">
                            <span class="step-number">4</span>炖煮
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                            砂锅中放入清水或高汤，加入蟹壳、姜片、葱段烧开，转小火。轻轻放入肉丸，小火慢炖2-3小时。
                        </p>
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                            <span class="step-number">5</span>装盘
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                        <p class="text-gray-700 dark:text-gray-300">
                            将炖好的狮子头轻轻捞出放入汤碗，原汤过滤后倒入，放上烫好的小青菜，最后点缀蟹黄即可。
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                            <li class="flex justify-between py-1 border-b border-gray-100 dark:border-gray-700">
                                <span>猪五花肉</span>
                                <span class="text-blue-600 dark:text-blue-400">500克</span>
                            </li>
                            <li class="flex justify-between py-1 border-b border-gray-100 dark:border-gray-700">
                                <span>大闸蟹</span>
                                <span class="text-blue-600 dark:text-blue-400">2只</span>
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                        <h3 class="font-semibold dark:text-white mb-2">辅料</h3>
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                            <li class="flex justify-between py-1 border-b border-gray-100 dark:border-gray-700">
                                <span>白菜叶</span>
                                <span class="text-blue-600 dark:text-blue-400">4片</span>
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                            <li class="flex justify-between py-1 border-b border-gray-100 dark:border-gray-700">
                                <span>小青菜</span>
                                <span class="text-blue-600 dark:text-blue-400">4棵</span>
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                        <h3 class="font-semibold dark:text-white mb-2">调味料</h3>
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                            <li class="flex justify-between py-1 border-b border-gray-100 dark:border-gray-700">
                                <span>料酒</span>
                                <span class="text-blue-600 dark:text-blue-400">2汤匙</span>
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                            <li class="flex justify-between py-1 border-b border-gray-100 dark:border-gray-700">
                                <span>精盐</span>
                                <span class="text-blue-600 dark:text-blue-400">1茶匙</span>
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                            <li class="flex justify-between py-1 border-b border-gray-100 dark:border-gray-700">
                                <span>姜末</span>
                                <span class="text-blue-600 dark:text-blue-400">1汤匙</span>
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                                <span>葱末</span>
                                <span class="text-blue-600 dark:text-blue-400">1汤匙</span>
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                            <li class="flex justify-between py-1 border-b border-gray-100 dark:border-gray-700">
                                <span>淀粉</span>
                                <span class="text-blue-600 dark:text-blue-400">2茶匙</span>
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                            <li class="flex justify-between py-1 border-b border-gray-100 dark:border-gray-700">
                                <span>白胡椒粉</span>
                                <span class="text-blue-600 dark:text-blue-400">少许</span>
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                    <div class="nutrition-grid">
                        <div class="nutrition-item">
                            <div class="nutrition-value">380</div>
                            <div class="nutrition-label">卡路里</div>
                        </div>
                        <div class="nutrition-item">
                            <div class="nutrition-value">28g</div>
                            <div class="nutrition-label">蛋白质</div>
                        </div>
                        <div class="nutrition-item">
                            <div class="nutrition-value">25g</div>
                            <div class="nutrition-label">脂肪</div>
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                        <div class="nutrition-item">
                            <div class="nutrition-value">10g</div>
                            <div class="nutrition-label">碳水化合物</div>
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                        * 营养信息为每份估算值，实际数值可能因食材和烹饪方式有所不同
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                        <li>选用肥瘦相间的五花肉，手工剁馅，保持肉的纤维感</li>
                        <li>搅拌肉馅时要顺一个方向，使肉馅上劲，更有弹性</li>
                        <li>炖煮时一定要用小火，保持微沸状态，避免大火使肉丸散开</li>
                        <li>可以在肉丸下方垫上白菜叶，防止粘锅并增加清甜味</li>
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